I have a new gadget in my kitchen. Well, maybe not exactly new. I purchased a counter top pressure cooker last year, and I stared at it quite a while before I actually put it to use. The delay probably resulted from my upbringing as a child. I was well-versed in the dangers of pressure cookers as a child. I remember wondering each time my mom would use it whether it would result in an explosion. Lol!

Today’s cookers are much safer and easier to use. Once I used mine, I realized what a wonderful gadget it is. I have only made a couple of things so far, but I can already see what a benefit they are. Meat can go from freezer to finished in no time. And those same meals you cook in the crock pot for hours, can be done in thirty minutes.

Here’s what I tried last night.

Balsamic Apple Pork Tenderloin
4 servings

Ingredients

1 tablespoon cooking oil

1.5 pounds pork tenderloin

1 small onion

2 cloves of garlic, crushed

2 ½ tablespoons balsamic vinegar

½ cup apple juice or chicken broth

1 apple, chopped

½ teaspoon salt

1 sprig rosemary

2 springs thyme

To finish

1 tablespoon butter

2 ½ teaspoons cornstarch

Instructions

Turn on sauté function and heat. When hot, add oil.

Brown tenderloin on all sides. Approx. 2 minutes per side. Remove tenderloin to plate. Set aside.

Add onion to pot and cook until tender, stirring frequently.

Add garlic. Stir.

Add balsamic vinegar. Stir.

Add juice/broth, apple, salt, rosemary, and thyme. Stir well.

Add tenderloin, nestling in the mixture. Cancel sauté function. Place lid on cooker and lock. Close steam release vent. Press cook. Adjust time to 10 minutes. Longer if meat is frozen: 15 minutes. When cycle finishes, let pot rest in the warm function for 15 minutes.

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I don’t know if Taco Tuesday is a thing other places across the country, but here in SoCal it’s pretty popular. So, instead of heading out to the local taco place, I thought I would just create some at home.

So glad I did.

I tried a new recipe for a Mexican chicken marinade and was it good. Even though the recipe called for fresh lemon juice, I used the “from concentrate” I had in the fridge. It turned out fine, plus made it effortlessness to prepare. The grilled chicken that is the result is pretty delicious. You don’t wait until Tuesday to try it. Any day could use a little extra yumminess. And don’t forget to invite your friends. They’ll thank you.

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Some of you may have heard we have purchased a house near our children in Oklahoma. (See my post Adventuring On) We are pretty excited to be the owners of red dirt and look forward to experiencing all that comes with it.

We just made our very first purchase for our new place—we bought dishes. How can you provide hospitality without the right tools? I can’t wait to serve a meal around our table there. That is what will make the new house a home. (Don’t worry SoCal friends. We are not moving. We are just expanding our borders to include the Midwest.)

Meanwhile, back at the ranch in California . . .

we are hosting a small group of friends who gather once a month to fellowship, share a meal, and discuss a portion of the Bible. Our discussion will be on the stories found in Luke 8. I always look forward to our time together. It not only strengthens my knowledge of God and His Word, but also my connection with the other people around the table. This may be why the Bible tells us to “always be eager to practice hospitality”. (Romans 12:13) Good food and good conversation go hand-in-hand in developing good friendships.

Here is the recipe for what I am fixing for dinner tonight. It is easy and delicious. Perfect for your next dinner party. Don’t hesitate to invite others to your table. Relationships have a way of growing strong there.

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I don’t always know in the morning what I’ll be in the mood for at the end of the day. Sometimes, I just opt for throwing some meat along with a little broth and salt and pepper into the crockpot and wait for inspiration to come. That is how this recipe came about. I started a small roast cooking and then did some investigation into my options. Originally, I thought maybe green chili pork, but it got pushed aside for this recipe. It’s still pork and chilis but taken up a notch with the smoky flavor of chipotles.

This isn’t quite as easy as coming home to a fully cooked crockpot meal, but with fifteen minutes of prep and thirty minutes of simmer time, you can have something pretty yummy on the table. Just add some cornbread, tortilla chips, or crusty garlic bread for a hearty and satisfying dinner.

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Many times, we opt for the ease of someone else’s kitchen like McDonalds, Pizza Hut, or even our favorite Asian place. But in just a few minutes, you can have something pretty yummy without the drive-thru. This is a very easy recipe my daughter, Genevieve, whipped up after working her eight for the day. It can be on the table in no time, and is very tasty week night treat that is quicker that calling for takeout. Enjoy!

Korean Beef

Ingredients

1 pound lean ground beef, Genevieve used 93/7

1 tablespoon sesame oil

3 tablespoons minced garlic

1 tablespoon grated ginger root

½ cup soy sauce

¼ cup brown sugar, Genevieve used Splenda brown sugar

1 16-ounce coleslaw mix

1 tablespoon sriracha, or to taste. Garlic chili paste would be good here, too.

3 green onions-scallions, sliced

Instructions

Cook ground beef over medium heat in pan coated with cooking spray.

When meat is almost finished push to one side, add sesame oil, then garlic and ginger.

Cook only for about a minute, then stir into meat.

Mix together soy sauce and brown sugar. Add to pan with meat mixture.

Add coleslaw mix. Cook until wilted.

Sprinkle with green onions and serve.

Serve with cooked rice. My favorite is Jasmine. Or this is also a good filling for lettuce wraps.

You don’t need a silver fork to eat good food.Paul Prudhomme

Genevieve Hays is a corporate trainer for Walmart, who on her off time enjoys recreational cooking. She also has a home business making custom aprons. Her motto: Every girl needs practical and pretty aprons for those every day battles. You can check out her wares on her Facebook page Apron Armor or at her Etsy store Apron Armory.

Note for Weight Watchers:This is a 6 Smart Points recipe. If eating with rice, count accordingly.

1. Place the slaw mix, scallions, and apple in a large mixing bowl.
2. In a separate bowl whisk together the Greek yogurt, apple cider vinegar, honey, mustard, salt, and pepper until smooth.
3. Pour over the slaw, toss to coat evenly.
4. Refrigerate for 2 hours up to 1 day before serving.
5. Can stay refrigerated 2-3 days.

“We all eat, and it would be a sad waste of opportunity to eat badly.”

Anna Thomas

Weight Watchers: This recipe works out to be 1 Smart Point per cup when using honey. It can be made with stevia for 0 Smart Points if you prefer. So much nicer than 7+ Smart Points on the same amount, wouldn’t you say? Enjoy!

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Everywhere I go, someone is talking about colds and flu that are going around. It seems every household has been invaded. Chicken soup may be just what’s called to add some good lean protein and vitamin packed vegetables into everyone’s diet. Here’s a recipe that sort of morphed when I started cooking. I had the veggies and the chicken all ready to throw in the pot when I decided to transform the chicken breast into meatballs. The result—Chicken Meatball Soup. It is very good and can be changed up to fit your taste by using seasonings you prefer. Enjoy experimenting and let me know what you came up with.

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Hospitality is key in making the world a better place. Let’s face it. Who doesn’t love a gathering that includes good food shared with family and friends. Memories are created and friendships increased when we come together. So, drop on in and stay awhile. Wait 'til you see what's cookin'. ~Patty Schell

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